I've honestly only learned about this cut of beef recently. It was on sale for about 5 bucks, half off, and had a name I'd never heard before. After some research, I figured out that I have eaten beef top round quite a few times, but have also slow cooked the heck out of it since it's a tougher piece of meat. Well there's another thing you can do with a london broil: use a flavorful marinade, quickly broil or grill it so there's no overcooking, then slice as thinly as possible…
1/4 C balsamic 2 T EVOO 4 cl crush garl 1 t dry rosemary 2# boneless top round 2" 1 T black pepper salt Poke beef all over w/fork. Put marinade and beef in plastic bag and refrigerate overnight. Broil on high 6-7 minutes per side. Rest 5 min. Thinly slice against the grain. Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.
Crispy Mongolian Beef - A Favorite! I made this 9/10/16 and it was excellent. I used top round London broil, sliced it thin while it was frozen and then cut it into 1 inch pieces. I omitted the salt (there's plenty in the soy sauce), used garlic powder instead of fresh garlic and I added in chopped broccoli (that I had in the freezer) and cooked brown rice at the end. The meat was surprisingly tender and I honestly can't wait to make it again. It was that easy and that good!
Crockpot Top Round London Broil Recipe I substituted a few things as I didn't have certain things on hand: 1 jar mushroom gravy (no soup on hand); didn't use tomato soup; and used red wine period! This was so tender and delish!